Three Little Pigs® Smoked Pork Belly

Here is a simple pork belly recipe that I received from 8 time American Royal Champ Chris Marks. According to Chris this is the best method for a no foil, uncured smoked pork belly recipe. He did give me a couple of variations to try which I’ll share at the end.Finished_Pork_Belly
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Mom Comfort Foods BBQ Style

This week I smoked all 3 dishes in my Marshall from The Good One Smokers. The Good One also makes lump charcoal which is my go to fuel but the store ran out this week so I decided to try the hickory/oak lump charcoal from Big Green Egg. I was pleasantly surprised at how steadily and consistently it burned. The Marshall is a well-designed smoker that makes it easy to reach cooking temps and hold them with little adjustment so the Big Green Egg charcoal worked well with it.

I recently tried Three Little Pigs” Kansas City Sweet sauce and it’s one of my new favorites so I used it in both the meatloaf and stuffed cabbage recipes. I find many KC style sauces too sweet for my tastes which tend towards vinegar or mustard based sauces. This one had a nice tanginess to it that kept it from being overly sweet. It’ also has a nice chunky consistency which reminded of Sensuous Slathering Sauce from Dinosaur BBQ-another favorite I’ve used for years.

All of these products are available at both BBQ Pit Stop locations in Lehi and Layton. Good_One
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Irie Jamaican Jerked Pork and Chicken

I love Jamaican music and food (and the diving) so decided to show how to make authentic Jamaican jerked pork and chicken. The process of jerking meats is credited to the Maroons – former slaves who escaped to the Blue Mountains of Jamaica. They would cook wild boar meat over slow fires that wouldn’t give off smoke and signal their position to the British army. Today it is common to see jerked meat and fish cooked fast over a hot fire so I combined both methods.

The common misconception about jerk style cooking is it is solely defined by the spices used – primarily allspice and Scotch bonnet peppers. The spices are an essential element however the cooking method and fuel are just as critical to achieving the full flavor profile. Pimento tree sticks are used as a platform for the meat as it cooks over pimento wood lump charcoal. Fortunately these items are easy to order from

I used my Marshall from The Good One Smokers because it gives me plenty of room for the pimento sticks during the smoking phase and I can use the grate over the large firebox to finish.

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